Potentially probiotic açaí yogurt
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2008.00390.x/fullpdf
Reference23 articles.
1. Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate
2. The possibilities of potentiating the efficacy of probiotics
3. Brasil. Ministerio da Agricultura, Pecuaria e Abastecimento . Instrucao Normativa no 46 de 23 de outubro de 2007. Regulamento Tecnico de Identidade e Qualidade de Leites Fermentados . Avaiable at .
4. Challenges in the Addition of Probiotic Cultures to Foods
5. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
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